Ingredients

The following ingredients have 4 Servings
  • 2 bags frozen backyard grilled potatoes
  • 2 cups shredded Cheddar cheese (8 oz)
  • 3 to 4 slices bacon, cooked, crumbled
  • 4 eggs
  • 3/4 cup half-and-half
  • 1 plum (Roma) tomato, finely chopped, if desired

Instruction

  • Heat oven to 375°F.
  • In ungreased 10x6-inch (1 1/2-quart) to 12x8-inch (2-quart) glass or ceramic baking dish, combine 2 bags backyard grilled potatoes, 1 1/2 cups of the shredded Cheddar cheese and the 3 to 4 slices cooked and crumbled bacon. Set aside.
  • In medium bowl, beat 4 eggs and 3/4 cup half-and-half. Season with salt and pepper. (Keep in mind the bacon and cheese bring in some salt to the dish as well.)
  • Pour egg mixture over potatoes in baking dish. Sprinkle remaining 1/2 cup shredded Cheddar cheese evenly over top.
  • Bake 1 hour or until set and knife inserted in center comes out clean. Serve warm or cold. Just before serving, sprinkle 1 finely chopped plum (Roma) tomato over top.